Garbanzo Pea Soup
Posted
Thursday, 06/29/17
This recipe began with leftover canned garbanzo beans. I wanted to add a hearty texture to the soup, and chickpeas fit the bill quite nicely:
Garbanzo Pea Soup
1-1/2 C ham broth
Bring water to a boil in a large cooking pot; add bouillon cubes. Boil and stir until bouillon cubes dissolve; reduce heat to simmer. Add ham broth; stir. Add chickpeas and frozen green peas; stir. Add Lawry's Seasoned Salt, dried basil flakes, dried parsley flakes and black pepper to taste; stir. Cover, but leave lid slightly ajar to allow steam to escape. Simmer for about thirty to forty minutes, stirring occasionally. Mix cornstarch with a bit of water and add to soup mixture; stir until soup thickens. Using an electric hand mixer, beat soup until peas and chickpeas are pureed. Allow to cool slightly. Heat Half-and-Half in a microwave for about twenty seconds; stir into soup puree mixture. If using ham, add at the very end and stir well.
Suggestion: Serve with buttered, crusty French bread.
Garbanzo Pea Soup is simply delicious. It also freezes well.
Give it a whirl!
Tags: Food Photos; Leftovers;
Soups & Stews
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